Friday, November 25, 2016

Vadala Pulusu ~ Masala Vada / Chana Dal Fritters in Tangy Gravy

This recipe was on my to do list for quite some time. Whenever I make Masala Vada i think of saving some to make this delicious curry which my mom used to make quite often. This Diwali I made sure to make some extra vada  and save them for next day to prepare this tangy and sweet dish. Finally I made this curry.

For day 2 under " Cooking for one", am here to give you the recipe for Vadala Pulusu which is prepared  mostly in Andhra, Southern part of India. This dish goes well with steamed rice or Naan, roti or parata. Here goes the recipe......


Masala Vada 4
Small onion 1
Small Tomato 1
Tamarind pulp 1/2 spoon
Turmeric powder 1/4 spoon
Salt to taste
Chili powder 1/2 spoon
Curry leaf 3
Mustard  and Cumin seeds 1/4 spoon
Fenugreek seeds 4
Jaggery 1 spoon (grated)
Chopped cilantro 1 spoon


Heat oil in a sauce pan or flat pan.
Add Mustard seeds and cumin seeds.
Once the mustard seeds crackle add curry leaves, fenugreek seeds.
Saute for few seconds and add chopped onions.
Cook till the onions turn golden brown.
Add chopped tomatoes, chili powder, salt and turmeric powder.
Cook till the tomatoes are soft.
Now add Tamarind pulp, jaggery  and 1 cup water.
Mix well and bring it to boil.
Now add prepared masala vada and cook for another 5 to 7 minutes.
Switch off stove and garnish with chopped cilantro.
Serve hot with steamed rice or with any  Indian bread.

Check to see what my fellow bloggers are cooking for BM 70

Thursday, November 24, 2016

Rasawala Aloo aur Poori ~ Potato Gravy with Poori

Today we are starting with 4th week of BM 70, and my theme for this week is " Cooking for One". You will be seeing single serving recipes for next 3 days. It was very difficult for me to find single serving recipes as most of the time I am  used to cook for 2 or more at home. There were very few situation when I was alone and hubby dear was travelling for work.  Only thing on my mind was to make maggi which was quick and easy to make in few minutes. If at all I had to make some other dish they turned out to be served for more than 2 people. Was new to cooking and didn't know how much quantity of ingredients I was supposed to take to cook for single serving. 

Now as the time changed,  tastes changed and have experience in cooking for single person to 30 people, I am here with a recipe made with Potatoes. Rasawala Aloo, Rasawala means gravy, Aloo means Potato. This delicious gravy can be served with any Indian bread. Here goes the recipe..........


Potato  1 medium size 
Onion chopped 1/4 cup
Tomato chopped 1/4 cup
Coriander powder 1/2 spoon
Cumin powder 1/4 spoon
Chili powder 1/4 spoon
Haldi / turmeric powder 1/4 spoon
Salt to taste
Kasuri methi 1/2 spoon
Oil 1 cup
Chopped cilantro 1/4 cup
Wheat flour 1 cup


In a presser cooker heat 3 spoons oil and add chopped onions.
Saute till they turn light brown.
Now add chopped tomato, turmeric powder, cumin and coriander powder.
Add salt to taste and cook till tomatoes become soft.
Now add 1 1/4 cup water and bring it to boil.
Peel the skin of potatoes and cut into bite size pieces.
Rest in water for sometime before adding into gravy.
Once the water boils add the cut potatoes and presser cook for 2 whistles.
Once the presser is completely gone remove the lid.
 Add kasuri methi and  cook further till the gravy is little thick.
Gravy should not be too watery.
Garnish with chopped cilantro.
Serve with hot poori , chapati or any Indian  bread.

For making Poori:

Add 1 spoon oil and salt to wheat flour and mix well to make a semi hard dough for poori.
Keep aside for 10 minutes.
Add 1/2 spoon oil and knead the dough again. 
Divide dough into 8 equal portions and roll each portion into circular shape with rolling pin.
Heat oil for deep frying.
Once the oil is hot fry each poori on both sides.
Remove and place them  on a kitchen paper  towel to remove excess oil.
Serve hot with Potato gravy.

Check to see what my fellow bloggers are cooking for BM 70

Saturday, November 12, 2016

Nutella French Toast Roll Ups

These are quick and easy to make Nutella French Toast Roll Ups. Its a great breakfast treat or after school snack or  can be packed in a lunch box.  My kids LOVE Nutella, but they do not like french toast. This is the best way to feed picky eaters like mine with their favorite chocolate spread inside the roll ups. 

This recipe goes to  day 3 of Week 2, under the theme "Cooking on Tawa". If you like you can even chop some strawberries / raspberries / banana or any other fruit and place the fruit slices on top of nutella and then roll the bread before cooking on tawa / skillet. So that your family gets some of  those extra nutrients from fruits and eggs.  Here goes the recipe.......


Bread slices 4
Egg 1
Milk 4 spoons
Sugar 4 spoons
Cinnamon powder 1 spoon
Nutella 1/2 cup


Cut the edges of the bread slices and keep aside.
Using rolling pin roll each bread slices to become thinner.
Now spread nutella on each bread slice and roll it.
Break down  egg in a bowl, add milk and beat it well.
Now heat non stick pan / skillet and add butter to melt, spread it all around the skillet.
Dip each rolled bread in egg mixture and place it on skillet to cook.
Flip or turn the rolls to cook on all the sides.
While the toasts/ rolls are cooking mix sugar and cinnamon in a plate.
Once the toasts are cooked on all the sides remove and coat them well with sugar and cinnamon mixture.
Serve hot with cup of coffee or milk.

Check to see what my fellow bloggers are cooking for BM 70

Friday, November 11, 2016

Parata Pizza

My kids are on for Pizza anytime of the day. I have tried making pizza at home with regular pizza dough and also with bread as a quick snack. To make them eat paratha not with any sabzi / curry, I made them paratha pizza with some veggies and grated mozzarella. They loved it so much, real quick and takes very few minutes to make it. I have used store  bought Malabar paratha here as I didn't have fresh paratha made at home. You can use any left over chapati / paratha too. 

As my theme for this weeks BM 70 is "Cooking on Tawa", I have  made paratha  pizza on for day 2. Here goes the recipe....


Malabar Paratha 2
Pasta / Pizza sauce 4 spoons
Grated mozzarella cheese  1/2 cup
Chopped spinach 2 spoons
Sliced onions 2 spoons
Sliced tomato 1/2 tomato


Heat tawa / skillet / shallow pan and cook paratha on both the sides till its half done.
Meanwhile add  tomato and onion slices in a bowl and microwave for 45 seconds, just to cook them a bit.
Remove the paratha  and place it on a plate.
Spread pizza sauce, chopped spinach, onions and tomato.
Sprinkle grated mozzarella.

Now place the  paratha again on hot tawa and cook further on medium heat till the cheese melts.
Serve hot.

Check to see what my fellow bloggers are cooking for BM 70.

Thursday, November 10, 2016

Hara Bhara Kabab

Hara Bhara Kabab is one of the  healthy and  delicious Indian Vegetarian snack. It is made with peas and spinach, to give a nice binding to it I added boiled and mashed potato. Perfect for school lunch boxes and after school snack.  Great way to feed kids who are  picky eaters like mine.

Today we are starting with 2nd week of 70th edition of Blogging Marathon. For this week am here with 3 dishes which are made on Tawa / Skillet.  You might have already understood that today recipes is about Hara Bhara Kabab. A healthy and delicious snack for kids and grown ups. Here goes the recipe.........


Spinach 2 cups
Frozen / fresh peas 1 cup
Potatoes 2 medium
Chat  Masala 1 spoon
Salt to taste
Green chili and ginger paste  1 1/2 spoon
Oil for shallow frying
Plain Bread crumbs 4 spoons


Blanch spinach and squeeze the excess water.
Presser cook peas and potato.
Drain the water and mash them together.
Add chopped spinach to mashed potatoes and peas.
Also add salt to taste, chat masala, bread crumbs and ginger chili paste.
Mix everything together and refrigerate for 30 minutes.
On a shallow pan or Tawa add 3 spoons oil and and heat it.
Make small to medium size patties with the vegetable mix.
Shallow fry on both sides till golden brown and crisp.
Serve hot with hot sauce or green chutney.


Wednesday, October 26, 2016

Coconut Persimmon Smoothie

The Persimmon is a edible fruit which is yellow-orange color when ripe or dark red- orange depending on the species and variety. The ripe fruit has a high glucose content and has balanced protein profile. Like tomatoes, persimmons are not popularly considered as berries, but in terms of botanical morphology the fruit is in fact a berry.

For day 3 under the theme Fruit based recipes, am here with a refreshing smoothie" Coconut and Persimmon Smoothie". Here goes the recipe...


Ripe Persimmons 2
Milk 1 cup
Shredded coconut 1/4 cup
Honey 1/4 cup / Sugar 4 -5 spoons
Ground Cinnamon 1/4 spoon
Ground Nutmeg just a pinch or 2
Ice 1/2 cup


Peel the skin of Persimmons and cut into chunks.
Add these chunks, honey, milk, shredded coconut ground nutmeg and cinnamon and ice into blender.
Blend until smooth.
Serve chilled.

Check to see what my fellow bloggers are cooking for BM 69.

Also sending this recipe to Srivalli's Kids Delight event- Fruit based recipes, hosted by Varada for this month.

Tuesday, October 25, 2016

Frozen Strawberry Yogurt

We have been to Strawberry pick last summer  where we got lots of fresh strawberries. I have freezed  a bag full of them  as I was leaving to India the very next week and couldn't finish them before we leave.Though the chilled weather started here in New Jersey, I don't mind preparing this delicious frozen yogurt for my family. It is a  healthy dessert  as we are adding honey  here instead of sugar. Can be served  after dinner or as a mid day snack for your kids and grownups. 

This recipe goes to 4th week and  2nd day of Blogging Marathon  under the theme Kids Delight- Fruit based recipes. 


Frozen Strawberries 15
Honey 3 spoons / Sugar 2 spoons
Greek yogurt / Regular yogurt 1 cup
Lime juice 1  1/2 spoon
Fresh strawberries for garnishing


Add frozen strawberries, honey, yogurt and lime juice in blender or food  processor.
Blend everything  together till smooth.
You can serve immediately with some fresh strawberries on top.
Or transfer to a bowl and freeze for 2 to 3 hours and then serve.

Check to see what my fellow bloggers are cooking for BM 69.

Also sending this recipe to Srivalli's Kids Delight event -Fruit based recipes hosted by Varada  for this month.